Thai Drunken Noodles (Pad Kee Mao) | IMPACT Magazine

Ingredients

• 8 oz. wide rice noodles
• 2 Tbsp. vegetable oil
• 3 garlic cloves, minced
• 1-inch cube of ginger, minced
• 1 Thai chili, finely chopped
• 1 small onion, chopped
• 1/2 red pepper, chopped
• 2 large handfuls of Thai basil leaves
• 1 green onion, sliced
• crushed peanuts and a lime wedge to top (optional)
• 1 Tbsp. dark soy sauce
• 1 Tbsp. soy sauce
• 2 Tbsp. vegetarian oyster sauce
• 1 Tbsp. coconut sugar
• 1 Tbsp. water